Boston Cooking School Brownies

Name: Boston Cooking School Brownies
Total time: PT0D0H0M
Yield: makes 9 Brownies
Ingredients: 16 tbsp. butter, plus more for greasing; 4 oz. unsweetened chocolate; 2 cups sugar; 2 eggs, beaten; 1 1 ⁄ 2 tsp. vanilla extract; 1 cup roughly chopped walnuts; 1 cup flour

Serves
makes 9 Brownies

This recipe for a gooey and rich brownie was originally published in Fannie Merritt Farmer's The Boston Cooking-School Cook Book (Little, Brown, 1911). For more about the history of the brownie and three of our favorite brownie recipes, see "Brownie Points".

Ingredients

16 tbsp. butter, plus more for greasing
4 oz. unsweetened chocolate
2 cups sugar
2 eggs, beaten
1 ¹⁄₂ tsp. vanilla extract
1 cup roughly chopped walnuts
1 cup flour

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Instructions

Step 1

Heat oven to 325°. Grease an 8" x 8" baking pan with butter. Line the pan with parchment paper; grease the paper. Set pan aside.

Step 2

Melt butter and chocolate together in a 2-quart saucepan over low heat, stirring constantly with a wooden spoon. Remove pan from heat and stir in the sugar. Add the eggs and vanilla; stir until the batter is smooth. Add walnuts and flour and stir until incorporated.

Step 3

Pour batter into baking pan and spread evenly. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean. Let brownies cool for at least 2 hours. Cut and serve.

Heat oven to 325°. Grease an 8" x 8" baking pan with butter. Line the pan with parchment paper; grease the paper. Set pan aside.
Melt butter and chocolate together in a 2-quart saucepan over low heat, stirring constantly with a wooden spoon. Remove pan from heat and stir in the sugar. Add the eggs and vanilla; stir until the batter is smooth. Add walnuts and flour and stir until incorporated.
Pour batter into baking pan and spread evenly. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean. Let brownies cool for at least 2 hours. Cut and serve.